Baked Conchiglie Pasta

Name: Baked Conchiglie Pasta with Roasted Pumpkin, Sage and Pine Nuts
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Garlic cloves; 2 Pieces of Shallots; 1 Tbsp of Olive oil; 1 Tsp of Salt; 200 Grams of Seashell pasta; 40 Grams of Pine nuts; 250 Grams of Ricotta; 15 Grams of Fresh sage

with Roasted Pumpkin, Sage and Pine Nuts

A beautiful and mild pasta dish to bring comfort and flavour to your week night.

Cals 398 · Prot 15 · Carbs 23 · Fat 29

Vegetarian

35 min

Baked Conchiglie Pasta with Roasted Pumpkin, Sage and Pine Nuts

A beautiful and mild pasta dish to bring comfort and flavour to your week night.

Cals 398 · Prot 15 · Carbs 23 · Fat 29

Vegetarian

Ingredients

Garlic cloves

3 Pieces

Shallots

2 Pieces

Olive oil

1 Tbsp

Salt

1 Tsp

Seashell pasta

200 Grams

Pine nuts 2*

40 Grams

Ricotta 4*

250 Grams

Fresh sage

15 Grams

Allergens

*2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1658 / 398
Fats (g)	28.7
of which saturated (g)	11.5
Carbohydrates (g)	23
of which sugars (g)	11.3
Fibers (g)	3.9
Proteins (g)	15.2
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Preheat the oven to 225°C. Peel and cut pumpkin to small cubes and place on a roasting dish with chopped garlic cloves and diced shallots. Drizzle with olive oil and season with salt. Roast for 20 minutes.

2 Cook pasta

Bring a pot of lightly salted water to a boil. Cook the pasta for 6 minutes. Drain.

3 Toast nuts

Toast pine nuts on a hot pan without oil for 4–5 minutes until nicely browned and fragrant. Keep aside.

4 Mix

Once the pumpkin is soft and roasted, take it out of the oven and add the pasta, ricotta and chopped sage. Mix well. Check the seasoning, and add some salt and black pepper, if needed. Top with the toasted pine nuts and place in the oven for 5 more minutes.